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A variety of hazards can contaminate food such as microorganisms and their toxins, food residues, particularly if allergens are present, residues of cleaning and disinfection agents and lubricants, and foreign bodies. Cleaning validation is becoming important with the recognition that HACCP prerequisites, such as cleaning, can be as important in managing food safety as food processing CCPs. Watch the interview with the Chair of the EHEDG Working Group Hui Zhang (Unilever).

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